Candy Cane Brownies

I love mint and Chocolate together, I adore brownies and Christmas….well "it's the most wonderful time of the year". So here are the most delightfully moist brownies, topped with a splintering of Candy Canes, filled with white and milk chocolate chips. Does life get much better X

100g dark chocolate (minimum 50% cocoa solids), chopped

85g milk chocolate, chopped

50g white Chocolate chopped and popped into the freezer for 30 mins.

115g unsalted butter, diced

200g caster sugar

1 tsp vanilla extract or vanilla bean paste

2 large eggs, beaten

1 large egg yolk

100g plain flour

60g self-raising flour

40g cocoa powder

5 Candy Canes bashed into splinters

You will also need a 20cm (8 inch) square baking tin, greased and lined with baking parchment

Preheat the oven to 170ºC/325ºF/gas mark 3

Combine the dark and 25g of the milk chocolate in a heatproof bowl. Add the butter and melt together carefully in a microwave in 20 second bursts or over a pan of simmering water. Stir until smooth and combined and leave to cool slightly.

Add the sugar, vanilla and beaten eggs and egg yolk to the melted chocolate and butter and mix to combine.

Sift both of the flours and cocoa powder into the bowl and mix until smooth. Fold in the remaining 60g of milk chocolate and the white chocolate spoon into the prepared tin. Spread level with a palette knife and bake on the middle shelf of the preheated oven for 20 minutes. Remove from the oven and sprinkle with the Candy Cane splinters bake for a further 5-10 mins. Leave to cool completely in the tin before cutting into squares.